When a celebration observed by nearly 20% of the world’s population rolls around, it deserves more than a nod — it deserves a proper cocktail. Lunar New Year marks the arrival of spring and the beginning of the year on the lunisolar calendar, unfolding over 16 days of gatherings, traditions and shared meals across much of Asia, most notably in China.
During these festive occasions, Cantonese meals often end with tong sui, a family of lightly sweet dessert soups. Usually fruit-forward and served either warm or chilled, these soothing dishes provide a gentle contrast to the rich dumplings, noodles and fried foods enjoyed earlier in the celebration. Made with ingredients like pear or longan, red dates, goji berries, peach gum, snow fungus and seeds, these soups are typically tailored to support specific health goals and desired benefits, reflecting their roots in traditional Chinese medicine.
That sensibility is the starting point for this cocktail. A crisp, dry, citrus-leaning Asian pear hard cider from Winsome Ciderworks replaces the traditional broth, while a homemade osmanthus flower–infused syrup adds a gentle floral sweetness. Long cherished in Chinese cooking, osmanthus brings soft notes of apricot, honey and tea. Together, the combination feels festive, balanced and just the thing to sip before settling in for a lively game of mahjong.
Pear and Petal Cocktail
Makes 1 cocktail
INGREDIENTS
1½ ounces floral gin (We prefer Lodgepole Yuzu Gin)
½ ounce lemon juice, freshly squeezed and strained
½ to ¾ ounces osmanthus petal syrup (adjust to taste and to the tartness of the lemon)
3 ounces Winsome Ciderworks Asian Pear Cider
GARNISH
Rehydrated snow fungus and red dates, Asian pear on a pick
DIRECTIONS
In a tall-stemmed glass, add the gin, lemon juice and osmanthus syrup. Measure and pour in the cider — adding the bubbles at the end helps everything combine gently. Fill the glass halfway with ice and give it a light stir using a bar spoon.
Using tweezers, nestle the snow fungus and red dates into the glass, then add more ice to hold the garnishes in place. Finish with additional ice and garnish with Asian pear slices on a pick.
Enjoy!
OSMANTHUS PETAL SYRUP
INGREDIENTS
¼ cup dried osmanthus petal
12 ounces water
1 cup sugar
DIRECTIONS
Add the water to a shallow pot and bring to a boil. Once boiling, turn off the heat and add the sugar, stirring until fully dissolved. Add the dried osmanthus flowers and whisk vigorously until they are fully immersed and rehydrated. Set the mixture aside for 2 to 3 hours to cool and infuse. Once cooled and the infusion is complete, strain the syrup through a fine-mesh strainer into a storage container. Store in the refrigerator until ready to use.
RECIPE TIPS
Trouble finding the ingredients? Korean and Chinese grocery stores typically stock these items, as they’re everyday staples in many Asian homes.
